From Scratch

David goes to Utah, where he learns the steps of making Trout Piscatore with James Beard award winner Galen Zamorra. But as the clock ticks, he desperately tries to catch a fish for a dish whose three main ingredients are trout, trout, trout.

Arriving in Malta, David planned to make a meal with Chef Stefan Hogan of Corinthia Palace. But as he had to scramble to find ingredients, the meal soon became whatever he could harvest locally on this dry cluster of rocky islands as time ran out.

David finds himself on a bow hunt for elk in Sheridan, Wyoming, for Native American Chef Antonia Armenta-Miller of Bonafide Food Truck. Antonia served elk accented with horseradish cream and a buffalo berry/wild plum sauce. David's mission was to replicate this dish from scratch but has never shot a bow before.

David travels to Kenya, where humanity all began, to make a meal with Chef Ariel Moscardi. The main ingredients are plants gathered from the African plains and jungles topped off with some goat. While harvesting the ingredients, he gets an up-close glimpse of the 500-year-old Maasai culture.

David works in the kitchen of Lima's Central, brainchild of wildly talented chef and food ethnographer Virgilio Martinez. Central's menu is based on altitudes and the dish sends him from Lima on the coast, into the Andes for potatoes and back down into the Amazon to harvest chocolate and to fish for piranha.

David Moscow travels the northern coast of Croatia to dive for clams, hunt for truffles and fish the Adriatic for Marina Gasi in Novigrad. He learns about how tied to the sea Croatia is. But also, how the history of the country has brought international flavors into its dishes.

David meets with the 2019 Top Chef Croatia winner Tvrtko Šakota. Driving across the country making sugar from beets, harvesting pork, and hunting rabbit, he understands how Croatia is finding its culinary feet by walking a tightrope between local customs and the modern world.

David gets soaking wet harvesting on an island north of Seattle for Chef Matt Costello at the Inn at Langley. Whether it's mushrooms in the rain, clams in the sand, or crabs in the San Juans he gets a taste of how great the Pacific Northwest is.

David travels to the small country of Costa Rica, where life starts and ends with the rain. And boy does it rain! David barely survives a horse ride through a path turned river, a fishing expedition, falling trees, and gardening, all during rainstorms. But he manages to replicate an amazing Tico meal with Chef Manuel Badilla at Origins.

David meets with chef Marilu Madueno of La Huaca Pucclanai, one of the best restaurants in Lima. Learning the significance of how Peruvian ingredients shaped the world's food, David travels across the country to harvest Quinoa, Corn, and Potatoes, slaughters a duck, and finally in a test of his fortitude he becomes a Mata Cuy.